Mishti Pulao is a traditional Bengali rice dish which is made on all the special occasions. Mishti Pulao means sweet pulao. Everyone has their own unique way to prepare this dish. Some add carrots and peas to this dish and some make just plain without veggies. Traditionally this dish is made of Govindobhog rice which is a short grain, white, aromatic sticky rice having sweet buttery flavor. I heard from a friend that Spicy Non vegetarian dish specially mutton curry goes well with this Sweet rice.
Adding whole spices gives the dish a very nice and mild flavors. On the other hand adding a pinch of saffron gives this pulao a nice color and flavor to the dish. Sugar can be added or reduced according to your taste. I have prepared Mishti Pulao with basmati rice instead of govindobhog rice and served it with spicy Egg curry and Rasgulla. Here goes the recipe for day 11.....
Ingredients:
Govindobhog Rice / Basmati rice 1 cup
Cashew nuts 10
Raisins 1/4 cup
Bat leaf 1
Cinnamon stick 1
Cloves 2
Cardamom 1
Saffron pinch
Turmeric 1/4 tsp
Sugar 2 tbsp ( depending on your taste )
Ghee 2 tbsp
Rose petals to garnish
Pinch of salt
Preparation:
Wash and soak rice for 30-40 minutes.
Heat ghee in a deep sauce pan and add cashew nuts, once they start changing color remove and set aside.
Add raisins and try till they puff up, remove and set aside along with cashew nuts.
Now add whole garam masala and saute for few seconds.
Add soaked rice without water and gently mix and let the rice fry in ghee for 1-2 minutes.
Now add turmeric powder, saffron stands, salt, sugar and fried cashew and raisins.
Add 2 cups water and bring the water to boil.
Cook on medium flame till most of the water evaporates.
Now simmer the flame and cover with lid to cook further.
Cook till the rice is completely done.
Garnish with rose petals and serve with hot and spicy non veg / veg curry.
Adding whole spices gives the dish a very nice and mild flavors. On the other hand adding a pinch of saffron gives this pulao a nice color and flavor to the dish. Sugar can be added or reduced according to your taste. I have prepared Mishti Pulao with basmati rice instead of govindobhog rice and served it with spicy Egg curry and Rasgulla. Here goes the recipe for day 11.....
Ingredients:
Govindobhog Rice / Basmati rice 1 cup
Cashew nuts 10
Raisins 1/4 cup
Bat leaf 1
Cinnamon stick 1
Cloves 2
Cardamom 1
Saffron pinch
Turmeric 1/4 tsp
Sugar 2 tbsp ( depending on your taste )
Ghee 2 tbsp
Rose petals to garnish
Pinch of salt
Preparation:
Wash and soak rice for 30-40 minutes.
Heat ghee in a deep sauce pan and add cashew nuts, once they start changing color remove and set aside.
Add raisins and try till they puff up, remove and set aside along with cashew nuts.
Now add whole garam masala and saute for few seconds.
Add soaked rice without water and gently mix and let the rice fry in ghee for 1-2 minutes.
Now add turmeric powder, saffron stands, salt, sugar and fried cashew and raisins.
Add 2 cups water and bring the water to boil.
Cook on medium flame till most of the water evaporates.
Now simmer the flame and cover with lid to cook further.
Cook till the rice is completely done.
Garnish with rose petals and serve with hot and spicy non veg / veg curry.
Recipes so far in this Mega Marathon:
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10 comments:
This is such a delicious pulao and surely tastes great with spicy gravy. Lovely presentation!
Even I made a similar pulao and loved the subtle flavors. Yours looks so colourful.
Unique ! I see so many of these Kashmiri pulaos - all have been tempting me . The use of fresh fruits sounds so delicious and interesting . Very nice pick .
Beautifully cooked yummy pulao.. Looks really tempting and delicous...
Your Bengali pulao looks festive and colorful. Along with the spicy gravy curry and the rosgolla, it makes a wonderful meal.
Very appealing and colorful. I am sure the garnish makes all the difference.
Love how you presented with spicy curry and a sweet. I made it too but kept it completely sweet. :-)
This looks so colorful and I too made a something similar with nuts and raisins. You are right saffron adds a nice flavour to the dishes.
The pulao looks delicous with that nut and fruit topping. I run away from sweet rice but you have presented it so well, that is making me tempt
very festive pulao there,... I am thinking of pairing this with some spicy hot gravy ... yumm!
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